Recipe | Black Garlic Lamb with Truffle Mushrooms
Call it too much influence from Sam Kekovich, but there’s nothing better than a succulent lamb dinner - any day of the year. And this recipe for Black Garlic Lamb with truffle garlic mushrooms is nothing to feel sheepish about.
We sourced many of the goodies for this recipe from the folks at Farmhouse, our favourite online grocery store for fresh, local, seasonal produce and small goods (AND 90% of your spend goes directly to the farmers and producers – talk about guilt free online shopping!) You can easily register for your free Farmhouse account here to receive gourmet goodies right to your door.
Black Garlic Lamb
8 lamb cutlets
3 cloves black garlic
½ cup almond meal
Good pinch salt & pepper
Vino Cotto to drizzle
Sea Parsley (optional)
1 tbs olive oil
Preheat oven to 200C. Line a baking tray with baking paper.
Place the almond meal, salt & pepper in a bowl.
Peel garlic, take lamb cutlets and rub both sides with the black garlic to form a thin, paste-like layer then place cutlets into the almond meal and coat both sides.
Heat a large frying pan on med-high heat.
Add the oil and allow to heat.
Place the cutlets in, gently searing on each side for 2 mins.
Remove cutlets from the pan and place on the baking paper lined tray.
Cook in the oven for 5 mins then allow to rest for 5 mins before serving.
Drizzle with vino cotto and garnish with sea parsley. Serve with rocket pesto or tomato & sultana chutney.
Truffle Garlic Mushrooms
400g mixed mushrooms
2 cloves black garlic
2 tbs verjuice
4 tbs butter
1 tbs olive oil
Heat a large frypan over a medium heat. Add a splash of olive oil to pan.
When oil is heated, add black garlic stir until warm. Add butter to pan and when melted, add the mushrooms.
Allow to cook for 2 mins, stirring occasionally.
Add verjuice and stir through. Cook for another minute then remove from heat.
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